Longing to escape to the sun but instead binge-watching your favourite shows and indulging in scrumptious pastries? It's “National Pie day,” not to be confused with Pi day, on January 23, 2021. This year is probably going to be different, you are going to be at home, so why not have some fun with it?
The Bahamas brings you their famous pie recipes from all over the islands. One thing you have to remember about Bahamian cuisine is that it is many things, but never bland. The Bahamas is famous for its many Bahamian confections and you never run out of desserts to nibble on. However, these flavourful and rich Bahamian pies will make you crave for second helpings.
This year “National Pie day” falls on a Saturday, and Chef Eldred Saunders brings to you two delightful pie recipes from the heart of The Bahamas. Chef Saunders is a culinary artisan extraordinaire, his signature style includes savoury foods and appealing desserts, presented with style. His culinary journey started at Trusthouse Forte as a Chef apprentice, where he worked his way up the ranks building his reputation as a professional Chef. After further exploring the world of fine dining and building upon his craft, he decided to graduate from The College of The Bahamas in 2012 with an MBA in Entrepreneurship and Innovation. An interesting fact about Chef Ellie, as he is famously known in the Bahamas, is that he is a certified as a Culinary Educator and he has played a pivotal role in preparing his students for local and international competition, with his Team winning numerous gold and silver medals. Chef Saunders has been featured in many publications gaining local and international recognition for his culinary dishes and the art of “making dessert”. Today he has jotted down two of his famous Bahamian pie recipes, so you feel a bit closer to the Bahamas on this “National Pie day."
Coconut Cream Pie Yield 1 9-inch pie Ingredients
3 oz. eggs (2 eggs)
2 egg yolks
5 oz. sugar
2 oz. cornstarch
2 tsp. vanilla extract
1/8 tsp salt
1 1/2 cups half &half
4 tbs spoons coconut rum
5 oz. shredded coconut
2 tbs. butter
4 egg white
1/2 tbs cream of tartar
5 oz. egg white.
In a bowl add milk, sugar eggs, yolks, salt cornstarch, whisk together until combine
Pour into a saucepot under medium heat stir until mixture thickens (5Min)
Add coconut rum and nutmeg continue mixing until incorporated cook for an additional two minutes
Mix in shredded coconut vanilla and butter
Pour into a prebaked pie shell (9 inches)
Place in cooler for about 3 hours to set and cool down
Procedures for meringue
In a small mixing bowl add egg white cream of tartar
whip together until mixture form a peak
Spread over the coconut, custard sprinkle some coconut over the meringue and place into a preheated oven 400 F for about a minute or until golden
Remove from oven and cool.
Guava and Apple Pie Yield 1 8-inch pie pan
Ingredients for pie dough
8 oz. butter (cold)
3 oz. sugar
10 oz. all-purpose flour
2 tbs. cold water
In a bowl add ingredients except for water
Mix using fingertips until all ingredients are combined
Add cold water and incorporate roll into a ball place into the fridge for at least 20 minutes
Remove the dough and roll out on a lightly floured table place into pie pan set aside balance of dough for the top.
Filling for pie/tart Ingredients: 1. 3 medium apples (peel cored and cut into large dice) 2. 1 12 oz. tin guava peel strained and dice into large dice 1 tsp of butter 3. 5 oz. sugar 4 oz. cold water (or liquid from guava shells) 4. 1 1/2 oz. of cornstarch 1 tsp. cinnamon powder egg wash takes one egg to add 3tbs of water mix until the egg is completely mixed Brush over pie before baking Directions
In a saucepot add water, cornstarch, sugar, cinnamon powder stir until cornstarch is dissolved
Stir until liquid thickens
Add butter apples and guavas
Mix until apples and guavas are combined
Pour into the pre-rolled pie pan
Roll remaining dough out cut into 1/2-inch stripes and place on pie filling vertically and horizontally.
Brush with egg wash and place in the oven at 350 F until pie is golden brown about 30 minutes.
Remove from oven and allow to cool before cutting